Shoyu and Mirin Curing

Name: Shoyu and Mirin Curing
Cuisine: Japanese
Ingredients: ¾ cup shoyu (soy sauce); ¾ cup shoyu (soy sauce); 1 small block sushi or sashimi maguro, akami (tuna, red meat), about 7 ounces; 1 small block sushi or sashimi maguro, akami (tuna, red meat), about 7 ounces; 1 small block sushi or sashimi maguro, akami (tuna, red meat), about 7 ounces; 1 small block sushi or sashimi maguro, akami (tuna, red meat), about 7 ounces; 1 small block sushi or sashimi maguro, akami (tuna, red meat), about 7 ounces; ¼ cup sake (rice wine); ¼ cup sake (rice wine); ¼ cup mirin (sweet cooking wine); ¼ cup mirin (sweet cooking wine)

Preparation info

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

In this recipe, the tuna is quickly dipped in boiling water before it is placed in the zuke marinade. Blanching removes excess liquid from the fish so that the sauce is not diluted; it also firms up the outside texture of tender tuna.

For more information on tuna.

Ingredients

Zuke

Sauce

¼ cup sake (rice wine)
¼ cup mirin (sweet cooking wine)

Asia
Japan
Condiment
Preserve

Method

Shoyu and mirin curing

Pour the sake and mirin into a pot and bring to a simmer over medium heat. Add the shoyu and heat until it begins to simmer gently. Turn off the heat, cool the liquid, then store it in a clean bottle in the refrigerator.

Have a bowl of cold water with ice cubes at hand. Pour enough water (to